The premise behind the French method of cooking en cocotte (or casserole roasting) is to slow down the cooking process in order to concentrate flavor.Fish cooked for an extended period of time usually winds up dry, but a combination of low oven…
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The premise behind the French method of cooking en cocotte (or casserole roasting) is to slow down the cooking process in order to concentrate flavor.Fish cooked for an extended period of time usually winds up dry, but a combination of low oven…
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